South-of-the-Border Beef Taco Salad

Name: South-of-the-Border Beef Taco Salad with Pickled Onion, Avocado Dressing & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 clove Garlic; 1 Onion; 1 Lime; 1 Lettuce; 1 Tomato; 1 1/2 oz Corn; 4 tbsp Guacamole; 2 tbsp Sour Cream; 10 oz Ground Beef; 1 tbsp Southwest Spice Blend; 2 tsp Hot Sauce; 1/2 tsp Granulated Sugar; 1 tbsp Olive Oil; 1 tsp Cooking Oil; Salt; Black Pepper

with Pickled Onion, Avocado Dressing & Lime Crema

By Recipe0 System

Looking to spice up dinner? Let’s give ‘em something to taco-bout! This taco salad’s got all the textures and flavors you’d expect from your fave Tex-Mex joint: crisp lettuce, spiced beef, onion, and tomato. But, it’s also got a little something extra. We’re talking pickled red onion, a zesty avocado dressing, lime crema, and blue corn tortilla chips for dipping, scooping, and crushing over top. Going the extra mile is just our style!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 clove Garlic
1 Onion
1 Lime
1 Lettuce
1 Tomato
1 1/2 oz Corn
4 tbsp Guacamole
2 tbsp Sour Cream
10 oz Ground Beef
1 tbsp Southwest Spice Blend
2 tsp Hot Sauce
1/2 tsp Granulated Sugar
1 tbsp Olive Oil
1 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Peel and mince or grate garlic. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons. Dice tomato into ½-inch pieces. Gently crush tortilla chips in their bag into small pieces.
2

In a small microwave-safe bowl, combine sliced onion, juice from two lime wedges, ½ tsp sugar, 1 TBSP water, and a pinch of salt (for 4 servings, use juice from four lime wedges, 1 tsp sugar, 2 TBSP water, and 2 pinches of salt). Microwave until onion is softened, 30 seconds. Set aside to pickle; stirring occasionally.
3

In a large bowl, combine guacamole, half the lime zest, juice from one lime wedge (two wedges for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Season with salt and pepper.
4

In a second small bowl, combine sour cream and remaining lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion; cook, stirring, until slightly softened, 2-3 minutes.

Add beef*, Southwest Spice, remaining garlic, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Cook, breaking meat up into pieces, until almost cooked through, 3-5 minutes.

Add hot sauce and ¼ cup water (1⁄3 cup for 4). Reduce heat to medium low and simmer until liquid has absorbed and beef is cooked through, 1-2 minutes. Season with salt and pepper to taste.
6

Add lettuce to bowl with dressing. Toss until thoroughly coated.

Divide salad between bowls. Top with beef (draining excess grease if necessary), tomato, pickled onion (draining first), and tortilla chips. Drizzle crema over top and serve.

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